Blogging has brought a new dimension to my life where I can pen my thoughts, pent up feelings, fear, pain without any fear of remorse; where I am, at times, alone but Never Really alone in blogsphere. A place that I can almost call, "Home" where I can just blog away about anything that touches my heart strings. However do remember the recipes I upload are what I have learnt and the notes are my personal notes and the remarks are my own opinion.

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Sunday, December 18, 2011

Tong Yin

For the Chinese the last festival which is generally celebrated on 22nd December is very important, if not, more important than the Chinese New Year. It is the time when most Chinese would clean their homes & either making the Tong Yin from scrath or buy them. Days of long ago I remember that when ppl were busy in their working lives, they would buy the ready made dough from the wet market but these days ppl are spoilt for choice. They can buy the ready made Tong Yin & with filling to boot from the supermarkets!!! For us, my late mother-in-law used to make the plain Red & White Tong Yin from scratch & the sugar syrup she made was lovely, rest in peace mum.

Roll a portion of the 10 gm ball, flatten into a round. Place a teaspon of filling in the centre, seal & roll into a ball. Repeat with remaining dough & filling. Dough is sticky so I rub some glutinuous rice flour on my palms.

Bring a pot of water to boil.

Toss them in boiling water until they float. Drain well. Serve with either cold or hot syrup.

The balls were not perfect in shape and size but they did taste good.I love ginger & adding a slice of ginger to the syrup brings oodles of delight for me. Till my next post, xoxo, Ophelia.

Another year has passed. Tong yuen to me, always brings hope for a better new year. Making it is always simplified in my home, enough just for Mother Teresa to offer at the altar. ;)Great job keeping to the tradition Juanita :)

About Me

Welcome to my blog. Thanks for visiting me. Hope you enjoyed reading and will appreciate any comments from you.I have, Always, been consumed by a burning desire to be an icon first, in baking and then cooking as I always believe that food is the glue that keeps the family together. It was good that I started learning baking more than 20 years ago to destress for now after retiring more than 6 years ago I am able to go full time in doing what I love best; baking and selling my cakes. Anybody can learn how to bake but genuine interest has to come from the heart and if you want your cakes or food to taste good, You have to bake/cook from the heart.